This simple taco soup recipe with chicken is delicious, filled with chicken, black beans, fresh vegetables, and Mexican spices. It’s kid-approved, too! Make it in under 30 minutes.
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If you are looking for a hearty soup recipe, my homemade taco soup is hearty enough to be a meal. It has lots of shredded low-fat chicken breast and vegetables. It makes a delicious, healthy dinner the whole family is going to love! Taco soup is a one-pot meal that is easy to make in 30 minutes.
Sometimes, you make a soup that is an unexpected hit. This shredded chicken taco soup is one of those pleasant surprises! My recipe is really versatile! This homemade taco soup can be made with various ingredients. I love adding different types of beans and vegetables.
You will want to check out all of my homemade gluten free soup recipes…you are guaranteed to find your next favorite! And if you love onion soup, this gluten free onion soup is incredible with its caramelized onion flavors!
Allergen Information:
This easy taco soup is gluten-free, dairy-free, egg-free, soy-free, and nut-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken Breasts – I use chicken breasts for this recipe; you can also use boneless other cuts. You want boneless because it is easier to shred.
- Onions – You can use any type of onion for this recipe; I have even used leeks. My favorites are yellow and spring onions.
- Garlic – I love using green garlic in this recipe. Have you tried green garlic? It is only available for a short time in the spring, but it has an incredible flavor that is so good in this soup recipe. If you can’t find green garlic, that is okay! Just substitute two minced cloves of regular garlic.
- Vegetables—The sky is the limit! I like to make this soup and use the veggies in the back of the refrigerator that will go bad soon. For this recipe and the photos, I use green beans, celery, and carrots. You can also use jarred roasted red peppers!
- Chicken Broth – I prefer low-sodium, but either will work well.
If you love chicken as much as we do, you will want to check out all of my delicious Gluten-Free Chicken Recipes.
Step-By-Step Photos and Directions:
This taco soup is so easy to make, and I apologize for not taking many photos of it cooking. I will list out all of the steps, so you can follow along anyways.
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Step 1: In a soup pot, add a little avocado oil (or another high-heat oil) and heat over medium heat for 1 minute. Add the rest of the chopped vegetables, like celery, pepper, garlic, and corn. If you only have zucchini and onion, use those in your healthy taco soup recipe!
Sauté the vegetables for 5 minutes.
Step 2: Add the broth, spices, canned and rinsed beans, and raw chicken breasts.
Step 3: Cover and bring it to a rolling boil. Once the gluten free taco soup is boiling, let it boil for 10 minutes, then turn the heat down to medium-low to simmer.
Step 3: Cook the soup for 15 more minutes until the chicken is done.
Step 4: Remove the chicken and shred it with two forks or these meat shredders. The meat shredders make this so much easier.
If you want to try a delicious Instant Pot soup, try this Chicken Vegetable Soup recipe.
Step 5: Garnish your gluten free taco soup with sour cream, cheddar cheese, jalapeño slices, and fresh cilantro. Enjoy it as lunch or dinner. This soup also packs well into a Thermos in a lunch box.
Frequently Asked Questions:
This chicken taco soup recipe is naturally dairy-free. For toppings, substitute dairy-free sour cream or omit it entirely. It is also naturally gluten-free.
This soup is easy to make paleo by omitting the beans and dairy toppings. I recommend adding more vegetables, even sweet potatoes, to help thicken the soup slightly.
This recipe is easy to make in your slow cooker. Add all the ingredients to the slow cooker and cook on high for 4 hours or low for 6 hours. When the soup is ready, shred the chicken as described in this recipe.
How to Store Taco Soup:
Store this taco soup in an airtight container. It will keep fresh for up to 4 days. You can also freeze this shredded chicken taco soup for up to 4 months in the freezer. I love using the Souper Cubes to freeze this soup in single-serving portions.
More Gluten Free Soup Recipes:
- This Unstuffed Pepper Soup gets rave reviews!
- This easy Ground Pork Chili-Mac Soup is hearty and full of flavor.
- Easily the most popular recipe on the blog, my Grandma’s Homemade Chicken Soup is the ultimate cold & flu buster.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Shredded Chicken Taco Soup
Ingredients
Method
- In a large soup pot, heat 1 tablespoon olive oil on medium heat.
- Add 2 cloves minced garlic and 1 diced onion. Saute for 5 minutes.
- Add the 3-4 chopped carrots and 2-3 chopped zucchini to the pot.
- Add 2 large organic chicken breasts, 32 ounces chicken broth, 4 cups water, 2 teaspoons ground chili powder, 2 teaspoons ground cumin, and 1 teaspoon salt.
- Cover and bring the ingredients to boil, then reduce heat to medium low.
- Cook for 20 minutes.
- Remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken breasts and then return them to the pot.
- Allow to cook 5 more minutes.
- Serve with crushed corn tortillas, cheese, slices of jalapeño and green onions on top.
Nutrition
Notes
- To make this recipe paleo, omit the beans, cheese, and sour cream garnish.
- I used boneless chicken breasts, but you can also use thighs.
- This recipe is a great recipe for avoiding food waste. Use the vegetables you have on hand!
- In the spring, look for green garlic. It adds wonderful flavor. Since it has such a short growing season, use regular garlic cloves if you can’t find green garlic.
- This gluten free taco soup will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an older December 2019 post with more recipe details.
This is a great recipe! I made it in my crockpot because that worked better for me, I didn’t even see the instructions for that, but did exactly what was recommended. I also used Costco rotisserie chicken (added at the end, game a few minutes to heat up), and had made my chicken broth that the day before in my crock pot. I need a lot of chicken for a chicken Caesar salad I was taking to a potluck, so was happy to get multiple uses from my chicken. I also added fresh corn from one ear of corn, and added the juice of 2 limes right before serving.
Just wondering is this the right picture for this recipe? I see black beans, tomatoes and the broth is green. With chili powered and cumin the broth should be more red. I’ve been looking for a Mexico soup either taco or tortilla with a green broth. I’m thinking this s isn’t it. But I will try this recipe and see how it turns out. Thanks
I think color also can depend on the broth used, but I do talk about using any vegetables you like (it helps avoid food waste to use the veggies in the back of your refrigerator.) I hope you like this recipe as much as we do 🙂
I tried this soup for the first time last night. Actually, it’s my first soup ever. It turned out great. Except this recipe didn’t say when to put in the spices (cumin or chili powder). When I realized that, I had the chicken & water in already, which I’m sure was fine. I think when I have the left overs, I will leave the cheese out, horrible clean up!
Oh, you are right Tammy. Thank you so much for letting me know. I tend to dump in the spices when I add the chicken and water. I will add this in. I appreciate your taking the time to write.